In order to get the most from the fresh lemony flavor of these lemon
The recipe calls for fresh lemon balm, an herb belonging to the mint family, whose leaves release a wonderful, strong lemon scent and flavor when crushed or chopped. It is well-known for its calming qualities. In a pinch, you can substitute lemon zest, but I would highly recommend lemon balm if at all possible.
"Eat 'Em Upside-Down" Lemon Sugar Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon chopped fresh lemon balm leaves (may substitute lemon zest)
- Juice of 1 lemon
- Additional sugar
- In a large bowl, cream butter, shortening and sugar.
- Beat in egg and milk.
- Add 1 tablespoon lemon juice and vanilla and mix well.
- Combine flour, salt, baking soda and lemon balm; gradually add to creamed mixture.
- Shape into 2-inch balls. Roll balls in sugar.
- Place balls 2 inches apart on baking sheet sprayed lightly with cooking spray.
- Flatten with bottom of a glass (dip glass in sugar to prevent dough from sticking to the bottom).
- Brush each cookie lightly with lemon juice.
- Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
- Immediately remove to wire racks to cool.